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Sauces for meat fondue
20 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 626
  • Fat about 58g
  • Carbohydrates about 9g
  • Protein about 17g
This is needed
This is needed for 3 piece
Roasted garlic & pepper sauce
  • 2 sprigs rosemary
  • 1 garlic, halved crosswise
  • 1 pinch salt
  • 0.5 tbsp olive oil
To bake
  • 200 g sour single cream
  • 1 tbsp preserved pink peppercorn, drained, finely chopped
  • 1 tbsp rosemary, finely chopped
  • 1 pinch sea salt
Saffron sauce
  • salt to taste
  • 1 tangerine, rinsed with hot water, dabbed dry; use grated zest and 2 tbsp of juice
  • 2 sachets saffron
  • 250 g cream cheese, plain
Ginger & almond sauce
  • 100 g white almond cream
  • 3 tbsp almond, finely chopped
  • 1 organic lime, use grated zest and juice
  • 1 tbsp soy sauce
  • 1 garlic clove, pressed
  • 1 tbsp ginger, finely chopped
  • 2 tbsp water
  • 0.5 tbsp Sriracha-Sauce
  • 0.5 bunch Thai basil, finely chopped
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And that's how it's done
And that's how it's done
Roasted garlic & pepper sauce
Place the garlic and rosemary on a piece of foil. Drizzle with oil, season with salt, seal well in the foil.
To bake
Approx. 45 mins. in the centre of an oven preheated to 200°C. Squeeze the garlic cloves out of their skins, finely chop the rosemary, mix both with the sour single cream, stir in the pepper and fresh rosemary, season with salt.
Saffron sauce
Mix the tangerine zest, tangerine juice and saffron. Stir in the cream cheese, season with salt.
Ginger & almond sauce
Mix the almond butter with all the other ingredients up to and including the Sriracha sauce, stir in the Thai basil.